Sourdough 'You Tiao' Fritters with Bak Chor Mee Soup Dip

In a large bowl, combine the active sourdough starter, water, sugar, and salt. Mix until well combined.

Gradually add the all-purpose flour and five-spice powder to the wet ingredients. Mix until a shaggy dough forms. Avoid overmixing; some lumps are okay.

Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes at room temperature (autolyse). This allows the flour to fully hydrate, creating a more extensible dough.

After the rest, gently knead the dough in the bowl for a minute or two until it starts to come together. It will still be sticky, which is expected.

Add the baking soda and gently fold it into the dough. Be careful not to overmix at this stage. Cover again and let it proof at room temperature for 1-2 hours, or until it has visibly increased in size (about 50%).

Gently deflate the dough and turn it out onto a lightly floured surface. Gently stretch or roll the dough to approximately 1/2 inch thickness. Use a sharp knife to cut the dough into strips, approximately 1 inch wide and 4 inches long.

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure accurate temperature control. The oil should be deep enough to fully submerge the fritters.

Carefully place the dough strips into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up. They should float to the top and be noticeably crispy.

Remove the fried fritters with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. The fritters should be a beautiful golden brown, and have a satisfyingly airy texture.

Serve the warm sourdough 'You Tiao' fritters immediately with bowls of hot Bak Chor Mee soup for dipping. Enjoy the contrast of the crispy fritters with the savory and comforting soup.